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Le Cordon Bleu Newsletter
Paris
March 2013
Hélène Maingueux and Gaëtan Fiard will represent France
Hautes Etudes du Goût new website
Celebrating the year of Quinoa
Food and Wine pairing
Bechamel is back!
Le Cordon Bleu participates in the training of David Biraud
Semolina gnocchi, pan-fried wild mushrooms and cooked tomato concassée
Hélène Maingueux and Gaëtan Fiard will represent France
in the Mondial des Arts Sucrés 2014

Hélène Maingueux, a Le Cordon Bleu Paris alumni and Gaëtan Fiard, first chef de partie at Le Diane - Hôtel Fouquet’s Barrière, have been selected to represent France in the “Mondial des Arts Sucrés”, the International Confectionery Art Competition, in 2014. Hélène and Gaëtan chose a cinema theme and produced a chocolate art creation, a sugar showpiece, two chocolate entremets, assorted chocolate bonbons (candies) and five plated desserts.

Read more and see the pictures

 
Hautes Etudes du Goût new website
Discover the many facets of gastronomy

The Hautes Etudes du Goût unveil new website. The Hautes Études du Goût program provides a unique, multi-disciplinary education which aims at putting forward all the scientific, cultural, sociological and economic aspects of taste, gastronomy and the art of fine dining. Are you ready for a unique experience?

Discover the new website!

 
Celebrating the year of Quinoa
at Le Cordon Bleu Paris

The United Nations has decreed 2013 the "Year of Quinoa" in recognition of the natives who have maintained, controlled, protected and safeguarded quinoa as an important and nutritious grain for both today's and future generations. To celebrate the occasion, Le Cordon Bleu was honored to welcome a members of the Peruvian Cultural Center for a special demonstration using Quinoa.

Read more

 
Food and Wine pairing
A new section in Le Cordon Bleu Website

This month, the pairing is based on the langoustine phyllo pastry rolls, basil, mango and ginger chutney recipe. We suggest a trip to Anjou into the Savennières appelation. The wine is the 2011 medium sweet from Château d'Epiré. You will be delighted by the range of aromas this Savennières has to offer - there are notes of candied grapefruit, fresh pineapple, kumquat, orange blossom and beeswax.

Read the food and wine pairing

 
Bechamel is back!
Le Cordon Bleu Boutique

Dressed in his Chef whites and hat, Béchamel is the Le Cordon Bleu mascot. Cute and cuddly, he is the perfect travel companion.

Discover Bechamel

 
Le Cordon Bleu participates in the training of David Biraud
for the 2013 Best Sommelier in the World competition

Le Cordon Bleu helped to train David Biraud, Head-Sommelier and restaurant manager of the Mandarin Oriental restaurant, for the 2013 Best Sommelier in the World competition. Franck Ramage, head of Le Cordon Bleu Paris Wine Department, organized a training session that combined technical and manual skills with wine and food knowledge.

Read more

 
Semolina gnocchi, pan-fried wild mushrooms and cooked tomato concassée
Recipe

Gnocchi, although of Italian origin, have become an important part of French cuisine and can be prepared using various ingredients. The most common are based on wheat semolina or potatoes. Le Cordon Bleu Chefs recommend you try these oven-baked semolina gnocchi, otherwise known as “gnocchis à la Romaine”

Read the recipe

 
 
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Le Cordon Bleu Paris
8, rue Léon Delhomme
75015 Paris - France

T: +33 (0)1 53 68 22 50
E: paris@cordonbleu.edu
W: www.cordonbleu.edu


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Product of the month

Automatic pocket umbrella
Easy to open and shut, thanks to the button on the handle which operates the umbrella automatically. Solidly built and robust with durable weather protection.

Events

Le Cordon Bleu Scholarship for the 2013 Hautes Etudes du Goût


Meet Le Cordon Bleu in Portugal


Le Cordon Bleu Istanbul Official Opening


Wine and spirits initiation - Evening courses


Latest Recipes

Smoked salmon wrapped poached egg, baby spinach salad and grain mustard vinaigrette


Chocolate genoa cake with creamy chocolate and berries


Langoustine phyllo pastry rolls, basil, mango and ginger chutney

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